Directions:
- Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
- Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.13 Kcal (1089 kJ) | ||
| Calories from fat | 157.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.5g | 27% | |
|---|---|---|---|
| Sodium | 74.45mg | 3% | |
| Potassium | 768.38mg | 16% | |
| Total Carbs | 23.78g | 8% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 3.72g | 7% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 2mg | 11% | |
| Calcium | 95.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 78.14 Kcal (327 kJ) | ||
| Calories from fat | 47.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 27% | |
|---|---|---|---|
| Sodium | 22.36mg | 3% | |
| Potassium | 230.81mg | 16% | |
| Total Carbs | 7.14g | 8% | |
| Sugars | 2.38g | 32% | |
| Dietary Fiber | 2.16g | 29% | |
| Protein | 1.12g | 7% | |
| Vitamin C | 6.3mg | 35% | |
| Iron | 0.6mg | 11% | |
| Calcium | 28.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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